Savoring Kentucky

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Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.

But were those sunflower seeds local???

"Going Out to Eat but Staying Green," an exciting story by Florence Fabricant in the New York Times (2-13-08), describes the spread of "green" practices at restaurants. Fabricant's examples include restaurants that use sunflower seeds and straw as building materials, practice intensive recycling, buy local ingredients, and avoid problematic cleaning products. Fabricant reports that restaurants are seeing cost savings from many of these practices. Even more, she notes that many restaurateurs adopt environmentally sound practices out of a commitment to our planet's wellbeing.

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